CATERING: CRITICAL ASPECTS AND MICROBIOLOGICAL RISKS IDENTIFIED BY A COLLABORATIVE STUDY BETWEEN ISTITUTI ZOOPROFILATTICI

Italian Journal of Food Safety

S. Colmegna¹  C. Montagna²  A. Migliazzo³  L. Decastelli⁴  R. Mioni⁵  D. Comin⁵  T. Cenci⁶  F. Tonucci⁶  S. Marozzi⁷  S. Saccares⁷  L. Lanni⁷  V. Morena⁷ 

[1] IZS della Lombardia e dell’Emilia-Romagna;IZS della Puglia e Basilicata;IZS della Sicilia;IZS delle Regioni Piemonte,Liguria eValle D’Aosta;IZS delle Venezie;IZS dell’Umbria e delle Marche;Istituto Zooprofilattico Sperimentale Lazio e Toscana;

关键词: catering;    critical aspects;    risk assessments;    comparing data between the different structures;   

DOI  :  10.4081/ijfs.2011.1S.275

来源: DOAJ

【 摘 要 】

The purpose of the collaborative study of seven Istituti Zooprofilattici is the harmonization of the documentation, of methods and investigations and assessment criteria for the development of the activities previewed from HACCP in catering. Many authors have highlighted some problems that does not allow, in some cases, to perform risk assessments to different production processes. The main critical aspect emerged during the meetings is the difficulty of comparing data between the different structures involved because they lack uniform categorization of the many types of recipes resulting in considerable difficulty in identified microbiological limits of acceptability for themselves. Therefore it was decided to make a careful survey in order to propose a categorization of most-used recipes.

【 授权许可】

Unknown